“Who doesn’t like sticky date pudding?! It’s one of the top desserts on many menus around the world and a regular recipe in my own kitchen. I’ve been testing a vegan recipe for catering and have realised this is better than the version I used to make. With the addition of banana to replace the eggs you do get and extra flavour in the mix but it compliments the traditional flavours so well. Enjoy!”
Watch the video here
Ingredients for the pudding
- 1 cup soy milk (you can use cows milk or vegan alternative)
- 2 cups dates
- 1/4 cup golden syrup
- 1 teaspoon bicarb soda
- 2 bananas
- 1/2 cup olive oil (or vegetable oil)
- 1/2 cup brown sugar
- 3/4 cup self raising flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 110g Nutikex (or butter)
- 200g brown sugar
- 1 tablespoon vanilla
- Heat your oven to 180 Celsius
- Place soy milk, dates and golden syrup in a saucepan and heat while stirring until dates are soft.
- Add 1 teaspoon of bicarb soda and stir. Put aside to cool.
- Using a fork mash the bananas with the olive oil.
- Combine the dry ingredients and mix together.
- Add the bananas and dates to dry ingredients and mix together.
- Line a slice tin with baking paper and spoon the batter in, smoothing it down.
- Bake in a 180 Cescius oven for 20-30 minutes or until a skewer comes our clean.
- For the sauce combine all ingredients in a saucepan and bring to the boil while stirring.
- While the pudding is still hot spoon over some of the sauce.
- Serve with extra sauce, coconut ice-cream, Medjol dates and a sprinkle of chopped walnuts.